Cornbread is a staple at some fall tables. Perfect for dipping into soups or as an accompaniment to a perfect fall dinner. For many of you who may be trying to cut back on allergens this holiday season, this bread is perfect. It’s gluten and nut free and turned out great as a muffin.
I was recently trying to develop another sandwich bread and by happy accident, this recipe took shape, just in time for Thanksgiving. The muffins will be more yellow depending on the color of your yolks.
Optional ingredients to change the flavor profile:
Herbs de Provence 1-2 tsp
Fresh herbs – garlic, oregano etc.
Pre-heat oven to 350F/180 C
Separate the yolks from the whites
Spoon the flours into the measuring cup lightly don’t pack down. Mix together in a bowl.
Add salt and baking powder to flour mixture.
Stir to incorporate.
Whisk/Blend the eggs white in the blender for 30 seconds.
Add the yolks – blend together.
Add flour mixture and blend for 30-45 seconds (the coconut flour will thicken the batter.)
Add melted butter and blend/mix again
Pour batter into muffin forms until they are 3/4 full (I brushed the bottom with butter and didn’t use any paper liners)
Bake for 25-30 minutes at 350F/180F you can check if they are done by inserting a knife (if it comes out clean they are done.) They will be firm to touch.
Can be served warm or cold. Easy to warm back up in the oven for 10 minutes.
Store in refrigerator for up to 4 days.